I have a young friend who is an apprentice chef. He showed me his knife that he uses mainly. It's a Shun DM0706

It's a nice enough knife, nicer than ones I have anyone. I asked him how he sharpened it; I noticed the bevel was very small. He said that a guy came around to the restaurant he works at and sharpens the chefs' knives around once a month with a grinder!

I felt so bad for him that I took it home tonight. I have finally set the bevel after an hour. Still have to get some more laps on it yet but I'm glad it's not the travesty it was.



Goodness me, the things you do for mates.